Holiday cooking ... Blogger Style

It's here! It's here! Holiday Cooking, Blogger Style! Hosted by Overwhelmed with Joy! And I am throwing down with THREE recipes! Yes, THREE... two side dishes, and one dessert. they are all great recipes for potlucks, to serve at home, or to take to a family dinner.



My first recipe is called Baked Cheese-Scalloped Corn Casserole. There are so many variations to this recipe, and all so good, but I love this particular recipe because it is so satisfying, and can easily make just about any meal elegant. It is not runny, but rather firm with a crisp topping. My sister-in-law (Sunshine) asks me to make this recipe frequently at family holiday celebrations. I have served it at almost every Thanksgiving and Christmas meal, and during the fall, I love to serve it with my delicious roasted chicken. This recipe is over 17 years old, so I know it's tried and true! (sorry no picture!)

Baked Cheese-Scalloped Corn Casserole

Pre-heat oven to 350 degrees. Grease a 15x10” pan.

2 11-ounce cans of Extra-Sweet Corn Niblets (Green Giant brand)
1 14-ounce can Cream of Corn
1 small onion, chopped finely
1/2 green pepper, chopped finely
4 tablespoons butter
4-6 tablespoons flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard (do NOT use prepared mustard)
1/4 teaspoon cayenne red pepper
3/4 cup whole milk
3 eggs, slightly beaten
1 cup finely shredded cheddar cheese
Italian-seasoned bread crumbs
Spray Butter (or butter flavored cooking spray)

In a large pan, cook onion and green pepper in 2 tablespoons of butter until onion is tender. Add remaining butter. Once remaining butter is melted, reduce heat to low, and add flour, salt, paprika, garlic powder, dry mustard, and red pepper. Stir constantly until mixture is bubbly and thick. If mixture gets too thick, add a little bit more butter. Gradually stir in milk. Increase to medium-high heat and bring to a boil, stirring constantly for one minute. Again, if mixture gets too thick, you may want to add a bit more milk. Add egg and cheese, and combine well. Pour into a prepared casserole dish.

Top with a coating of bread crumbs. Spray the crumbs with butter.

Bake for 35-40 minutes. Allow to sit for 5 minutes before serving.

The next recipe is my Smashing Mashed Potato Casserole. It is simple, and is done mostly by eye and taste. My measurements for this recipe are approximate ... so my suggestion to you is... taste as you go. (again, sorry no picture!)

Smashing Mashed Potato Casserole

Pre-heat oven to 350 degrees. Butter a large casserole dish.

Boil enough potatoes for your family. Mash them with butter, warmed whole milk (or cream), salt and pepper, making them a rather thick and lumpy consistency (don’t mash the potatoes into glue!).

To the mashed potatoes, add 1 8-ounce container of sour cream (more or less, depending on the amount of mashed potatoes you make), 1 cup grated parmesan cheese, 2 teaspoons garlic powder. Mix gently until incorporated. If the potatoes are too thick, add a bit more sour cream or milk.

Pour them into the prepared casserole dish and sprinkle the top with parmesan cheese. Bake until the cheese on top is golden brown (usually about 30-35 minutes) and the potatoes are heated all the way through.

You can also add: Chopped fresh flat-leaf parsley, or chopped fresh chives.

And finally, I leave you with a dessert that I haven't seen in ages -- Chocolate Cherry Bars. The paper I have it written on is yellowed and dog-eared, and the blue ball-point ink I wrote it with is turning "greenish" -- it conjurs up all kinds of memories! My mom gave me this recipe right after I graduated from high school (22 years ago, for those of you who are curious), and I've made it in bars (my favorite), and bundt cakes (for holiday gifts). It's so easy to make, so delicious to eat, and you'll just shake your head at how simple and minimal the list of ingredients are. I'm sure it will bring an "Ahh-haa" moment and an "I haven't made this in ages" sentiment as you recognize this delicious recipe! The picture I have is from the internet -- I think I got it from Betty Crocker's website, but I visited so many places trying to find a picture, that I just can't remember which site I got it from... sorry!

Chocolate Cherry Bars

Bars
1 box of Devils Food Cake Mix
1 21-ounce Cherry Pie Filling
2 Eggs, beaten
1 teaspoon Almond Extract

Frosting/Glaze
1 Cup Sugar
5 Tablespoons Butter
1/3 Cup Milk
1 Cup (6-0z package) Semi-Sweet Chocolate Chips

Pre-heat oven to 350 degrees. Grease a 15x10” pan.

Bars: In a large bowl, combine first four ingredients, stirring gently by hand with a fork until well mixed. Pour into the prepared pan, and bake for 25-30 minutes.

Frosting/Glaze: In a small sauce pan, combine the sugar, butter and milk. Bring to a boil, stirring constantly. Boil for one minute. Remove from heat, and stir in chocolate chips until smooth. Pour over warm bars. Allow bars to cool before cutting. Enjoy!